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Zha cai (literally "pressed vegetable") is a type of pickled
mustard plant stem originating from Sichuan, China. In English, it is commonly known as
Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable (although
all of these terms may also refer to any of a number of other Chinese pickles). |
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Left: Whole heads of
zha cai coated in chilli paste. |
The pickle is made from the knobby, fist-sized, swollen green stem of
Brassica
juncea, subspecies tatsai. The stem is first salted, pressed, and dried before
being rubbed with hot red chili paste and allowed to ferment in an earthenware
jar. This preservation process is similar to that used to produce Korean
kimchi.
The taste is a combination of spicy, sour, and salty, while the aroma is similar
to sauerkraut with hot chili paste. Its unique texture—crunchy, yet tender—can
only be vaguely compared to Western pickled cucumbers. Zha cai is generally
washed prior to use in order to remove the chili paste and excess salt coating
the preserved vegetable. Depending on the region and the brand, the flavor can
be on the sweet, spicy, salty, or sour side.
Although originating in Sichuan, zha cai is also used
frequently in the cuisines of southern China, particularly in a soup made with
ground pork and mifen, and also as a condiment added to
rice congee. It is
generally sliced into thin strips and used in small amounts due to its extreme
saltiness, although this saltiness can be tempered somewhat by soaking the
strips in water prior to use.
A popular Chinese dish featuring zha cai is "Noodles with Zha Cai and Shredded
Pork".
